Roasted Asparagus with Creamy Tahini-Peanut Dipping Sauce
1 lb. asparagus, thick spears preferred for roasting
1 T olive oil
sea salt and fresh ground black pepper to taste
2 T peanut butter
1/4 cup well-stirred Tahini
1/4 cup warm water
2 T fresh squeezed lemon juice
2 tsp. agave nectar
1/2 tsp. ground garlic puree from a jar
Preheat oven to 425 F. Lightly spray a roasting pan with olive oil or non-stick spray. Be sure asparagus is washed, then cut off the lower woody ends Cut asparagus into diagonal-sliced pieces about 2 inches long. Put asparagus in plastic bowl and toss with olive oil, salt and pepper. Arrange in single layer on baking sheet and roast, turning once or twice, until asparagus is starting to slightly shrivel and brown and is still a little crisp in the center, about 15 minutes. While asparagus roasts, combine peanut butter, tahini, warm water, lemon juice, agave nectar , garlic, and soy sauce in food processor, blender, or bowl attachment of an immersion blender. Blend until ingredients are well combined. Serve asparagus hot with sauce on the side for each person to dip asparagus into. Sauce can also be spooned over asparagus, but I loved dipping it, especially since this is a rich sauce.
I think this sauce would taste fantastic on roasted broccoli, cauliflower, or green beans too.